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If you like nachos, you might want to try this recipe in honor of National BBQ Month.
“I know you’ve had fried tortilla chips with cheese and hot peppers. And I know you’ve had stuffed potato skins,” writes James Beard Award-winning pitmaster Rodney Scott, in “Rodney Scott’s World of BBQ: Every Day Is a Good Day : A Cookbook,” which was published in 2021. “But trust me, pigskin nachos are another level. These are as rich as can be, but worth every calorie.”
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Scott’s recipe below makes pork skins taste even better with the addition of a homemade sweet sauce.
Loaded Pork Skin Nachos from Rodney Scott’s World of BBQ
Makes 4-6 servings
Preparation time: 10 minutes
Cooking time: 7 minutes
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For Loaded Pork Skin Nachos:
Ingredients:
3 ounces pork skins (1 medium bag)
1/4 cup shredded cheddar cheese
1/2 cup shredded or chopped barbecued pork (or other smoked meat), warmed through
1/4 cup Kathy’s Sweet Sauce
1 tablespoon bacon cubes
2 tablespoons thinly sliced spring onions (white and green parts)
2 heaping tablespoons of sour cream
Loaded Pork Skin Nachos from Rodney Scott’s World of BBQ
(Jerrelle Guy)
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Directions:
1. Place a rack in the center of the oven and preheat the oven to 425°F.
2. Place the pork skins on a baking sheet large enough to hold and sprinkle with the cheddar and meat. Place the cheese in the oven just long enough for the cheese to melt, 5 to 7 minutes.
3. Remove from oven and top with sauce, bacon bits, spring onions and sour cream. Serve hot.
For Kathy’s Sweet Sauce:
Makes 2 ½ cups
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients:
2 cups of ketchup
½ cup apple cider vinegar
4 ½ tablespoons granulated sugar
2 tablespoons plus 1 teaspoon brown sugar
1 tablespoon hot sauce (preferably Texas Pete)
1½ teaspoon freshly ground black pepper
1 teaspoon Diamond Crystal kosher salt
1 ⅛ teaspoon mustard powder
1 ⅛ teaspoon red pepper flakes
½ teaspoon chili powder
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Directions:
In a medium saucepan, combine the ketchup, vinegar, both sugars, the hot sauce, black pepper, salt, mustard powder, pepper flakes, and chili powder. Cook over medium heat, stirring frequently to prevent the sauce from sticking to the bottom of the pan, until the sugars have melted and the sauce is smooth, about 10 minutes. Let the sauce cool to room temperature and store in an airtight container for up to 3 days.
This original recipe is from the cookbook “Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook,” which was published by Clarkson Potter, an imprint of Penguin Random House, and shared with Fox News Digital. Scott is also the founder of Rodney Scott’s Whole Hog BBQ (rodneyscottsbbq.com), which has locations in South Carolina, Alabama, and Georgia.
